An incredible vegan brunch with crispy potatoes, juicy roast tomatoes, mushrooms and greens and a big dollop of creamy hummus – the perfect breakfast treat.
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I love a big brunch so I created what I think just might be my perfect one. Different for everyone, I suppose, but for me it has to include some of the following; crispy potatoes, juicy roast tomatoes, mushrooms and greens and a big dollop of creamy hummus.
Plus a side of smokey beans–just the best! Because it’s got multiple parts, it takes a little longer to make but I think it’s worth it and mix and match and add your own favourites.
I’m posting this on Mother’s Day as I thought it would be a brilliant treat meal–but just good anytime as well.
Serve with some griddled bread and creamy avocado for the ultimate treat.
I hope you enjoy, much love. Niki xxx.
An incredible vegan brunch with crispy potatoes, juicy roast tomatoes, mushrooms and greens and a big dollop of creamy hummus - the perfect breakfast treat.
Prep time: 15 minutes mins
Cook time: 1 hour hr
2 servings
No ratings yet
Ingredients
For the crispy rosemary potatoes
- 2 potatoes chopped into small cubes
- 1 tsp garlic salt
- 1 sprig rosemary chopped
- 1 tbsp olive oil
For the roast tomatoes
- Big handful of cherry tomatoes
- Splash olive oil
- Sea salt
- For the fried Mushrooms & Cavolo Nero
- 1 tbsp olive oil
- 4 leaves Cavolo Nero sliced
- 8 Mushrooms sliced
- 1/2 tsp sea salt
- Black pepper
For the butter bean hummus
- 1 can butter beans drained
- Juice 1/2 lemon
- 1 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1 tbsp tahini
- 1 tsp cumin seeds
As extras
- Avocado
- Griddled bread
- Smoky beans
Instructions
Pre heat your oven to 180c.
To roast the crispy rosemary potatoes
Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder, salt & fresh rosemary. Roast for approx 40 minutes until crispy on the outside.
To roast the tomatoes
Add the cherry tomatoes to a baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
To cook the mushrooms
Add the oil to a frying pan along with the mushrooms and greens, fry for 4-5 minutes until soft.
Season well with salt and pepper.
To make the hummus
Add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil
Blitz until creamy (approx 2 minutes), add a little water to loosen.
Season to taste and blitz again.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Potatoes, Tomatoes, Mushrooms or Avocado
The Ultimate Pumpkin Curry, With My Favourite Spices
Roast tomato, Crushed Potato and Pesto Salad
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Spiced Whole Cauliflower with Smoky Tomatoes and Salsa
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Thank you, and much love, Niki xxx
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